Here is an easy recipe for an amazing Christmas Liqueur. Developed by Evi, and now it’s here for you to try. A bit late? Yes, so rush to the shop and buy the ingredients. Shopping will take longer than actually making it. Here is a recipe for 1.2 liters of Evi’s Easy Egg Punch!
- 0.25 liter of vodka;
0.5 liter of whole milk;
0.25 liter heavy cream (the stuff you make whipped cream from, not yet whipped);
5 egg yolks;
250 gram sugar;
pinch of cinnamon.
- Mix the milk with the heavy cream and 150 grams of sugar and add the vanilla pod;
Bring it to a boil, then turn off the stove;
Take out the vanilla pod;
Now, mix the egg yolks with the remaining 100 grams of sugar (separately!);
Add the milk/cream/sugar mix very, very slowly to the egg yolk/sugar mix;
Like really slowly, and mix it in … really slowly as well;
If you do it too quickly, the hot milk will boil the egg yolk, and we don’t want that;
So add the milk mix drip by drip, hand-mixing with a fork; that’s the the way forward;
Where the hot milk mix does not boil but does pasteurize the eggs;
When all is mixed, let the concoction cool down a bit more, then add the vodka;
And a pinch of cinnamon;
Now bottle it;
And put the bottles in the fridge;
Leave it for 12 to 24 hours before consumption;
A bit longer is better, but Xmas is around the corner!
Now enjoy Evi’s Easy Xmas Liqueur …